Show MEAT MC AT FREEZING KNOW knox HOW hox PAYS BIG DIVIDENDS meat to be used for home freezing should be ke kept p t e extra x tr a clean hang it up to chill wash and wipe carefully keep the meat chilled at 33 degrees to 21 29 degrees F hang pork and veal one to two days beef and lamb to be more tender should hang five to seven days at the above temperatures have your meat cut by a professional fess ional cutter or if you cut it yourself separate steaks from roast pot roasts from stew meat and from meat that should be ground make all cuts in sizes suitable for your family package in quantities you can cook at one time trim leg roasts and leg chops smoothly be sure air cho chops p s and steaks a are arc r e c cut ut r ready e ad y to cook make airtight packs wrap meat in vapor resistant coverings to make the package airtight and to prevent drying pull paper tight to drive out air make packages smooth to pack together snugly seal oll oil seams scams with a fold fold or twist ends tape ends and seams label tape as to cut of meat and time of freezing package ground meat in cartons or bags when using a home freezer or locker that does not riot have a special freezing compartment separate the unfrozen packages from each other with bits of lath to permit air flow around them limit the amount of meat added at one time to prevent undue warming of previously P vio frozen food from m eight to IZ hours Is often required for packages of meat to freeze thoroughly when exposed to an air temperature of zero degrees F or less 24 hours or more may be needed in a home freezer limit time limit storage time if the wrapping paper is moisture or proof and your freezer carries uniform near zero temperature 6 to 12 months storage is practical ti ca 1 if your meats dry or lose 1 quality shorten the storage period |